Garbanzo Tomato Pasta Soup recipe

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Ingredients

3 (14.5 ounce) cans vegetable broth
¾ cup small seashell pasta
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
½ teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste

Nutrition Info

276 calories
carbohydrate: 48.8 g
cholesterol: : -
fat: 5.7 g
fiber: 7.7 g
protein: 9.6 g
saturatedFat: 0.7 g
servingSize: -
sodium: 1698.6 mg
sugar: 11.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.

  2. Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.

Recipe Yield

4 servings

Recipe Note

A VERY easy vegetarian meal in a bowl. The combination of garbanzo beans (chick peas) with pasta creates the complex proteins a vegetarian needs. Very palatable for the garlic and tomato lover.

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